Optimized alginate and Aloe vera gel edible coating reinforcedwith nTiO2 for the shelf-life extension of tomatoes

This work aims to prepare multifunctional edible coating based on alginate and Aloe vera (AV) optimized to minimum water vapor permeability (WVP) using Box-Behnken design. Titanium oxide nanoparticles (nTiO(2)) were incorporated into the optimized film at different contents. FTIR confirmed the structures, while XRD confirmed nTiO(2) incorporation with a size ranging from 20.38 to 28.81 nm. The UV-shielding was enhanced either in the presence of AV or nTiO(2). Thermal stability by TGA was improved upon increasing the nTiO(2) content. WVP was significantly decreased from 21.53 g mm/m(2) day kPa for calcium alginate to 7.18 g mm/m(2) day kPa in the presence of AV and nTiO(2) (5 wt%). Color measurements showed non-significant changes in the film's transparency after AV and nTiO(2) incorporation. Mechanical and antimicrobial properties were improved in the presence of nTiO(2). Shelf-life studies on tomatoes showed significant resistance to mass loss and spoilage when coated with (alginate/AV) film containing 5 wt% of nTiO(2). (C) 2020 Elsevier B.V. All rights reserved.